Instant Pot Black Bean Soup is the craveable recipe you need when you want soup. The beans don’t need soaking so it’s a no fuss time saving meal. This flavorful soup is healthy, gluten free, and filling. It easily adapts for vegan and meat eaters alike. This one is a keeper.
Using Dried Beans Instead of Canned for Instant Pot Black Bean Soup
There’s no question that dried and canned beans are an economical food choice. Both types cost just a few pennies per serving and are full of nutrients and fiber. Here are a few things to note about dried and canned beans and what I like for this recipe.
Dried Beans
Dried Beans cost anywhere from around $1.00 to around $2.00, per pound depending on the brand. They require sorting and soaking so planning ahead is a must.
A 1 pound bag of dried beans makes 12.5 ½ cup servings of cooked beans.
Cooking dried beans allows you to control how much sodium is in the beans.
Canned Beans
Canned Beans cost anywhere from just under $1.00 to around $1.75, depending on the brand for a 15oz can. They are recipe ready with no soaking required which is great when you’re limited on time.
A 15 oz can of beans is 3.5 ½ cup servings and most recipes contain more than one can of beans.
Canned Beans are also full of sodium. While draining and rinsing the beans removes some of the sodium, extra sodium still remains.
Canned and Dried Beans both have their place in my house but, dried Beans are my bean of choice for this recipe.
Buying dried beans instead of canned saves as much as 50% in cost.
Pressure cooking the beans means there isn’t a soak time so I don’t have to allow soaking time.
Using dried beans is an easy way to reduce some sodium in the soup.
Black Bean Soup Customization
Here are some Instant Pot Black Bean Soup customizations for you and your family.
The Spice Level – Remove the seeds and ribs from the jalapeno to dial back the heat level.
Use Chicken or Vegetable Broth – Switch the chicken broth for vegetable broth for a vegan version.
Leave as is or Puree – The soup can be eaten as is or blended up into a puree.
Add Toppings – There are numerous toppings that are perfect for the soup. Shredded cheese, sour cream, diced raw onion, cilantro, and tortilla chips are great options.
How to Thicken Black Bean Soup
Thickening the soup is as easy as pureeing or mashing some of the beans. I like using an immersion blender for thickening mine, but mashing some of the beans up with a potato masher works as well.
Does Black Bean Soup Freeze well
Instant Pot Black Bean soup is a great freezer friendly meal. Portion out the soup into freezer bags or containers and freeze for another day. Thaw and heat soup and you’re ready to go.
There are a number of reasons for trying out this soup but in the end it all comes down to a one word finish. DELICIOUS
Other Instant Pot Recipes
Here are some other Instant Pot Recipes to check out.
- Instant Pot Refried Beans – Another no soak recipe.
- Instant Pot Pork Carnitas – A great spin for Taco Night!
- Japanese Onion Soup – A Hibachi Favorite.
- Instant Pot Mississippi Pot Roast – Perfect for when the slow cooker takes too long.
Instant Pot Black Bean Soup
Equipment
- Pressure Cooker
Ingredients
- 2 Tablespoons Olive or Vegetable Oil
- 5 Cloves Garlic, minced
- 1 Yellow onion, diced
- 1 Bell Pepper, any color, diced
- 1 Jalapeno, halved and thinly sliced into half-moons.
- 1 15 oz. Can Diced Tomatoes, Undrained
- 2 Tablespoons Chili Powder
- 1 Tablespoon Ground Cumin
- 1 tsp. Dried Oregano
- 1 1/2 tsp. Kosher Salt
- ½ tsp. Black Pepper
- 2 cups dried black beans
- 4 cups chicken or vegetable broth, plus more for thinning, if needed.
- 2 limes, juiced
- Shredded Cheese,Sour Cream, Diced Red Onion, and Cilantro for topping soup, if desired.
Instructions
- Set the Instant Pot to the sauté function. Add Oil to the pressure cooker.
- Add the onion, bell pepper and jalapeno to the Instant Pot.
- Cook until the vegetables are softened, about 3 -4 minutes.
- Add garlic, chili powder, cumin, oregano, salt and pepper.
- Stir and cook for about a minute.
- Add the beans, tomatoes and broth.
- Place the lid on the Instant Pot and set the valve to sealing.
- Pressure cook on manual for 50 minutes.
- Once the pressure-cook time is complete, naturally release the pressure for 10 minutes before releasing the rest of the steam using quick release.
- Carefully remove the lid and add the lime juice.
- Use an immersion blender and puree the soup partially to help thicken the soup.
- Taste the soup and add additional seasoning if needed.
- If the soup is too thick, add a little broth or water to thin it out.
- Ladle into bowls and top with cheese, sour cream, red onion, cilantro, if desired.
